Chicken Stir Fry Recipe

I just love recipes like this Quick Chicken Stir Fry that take little time to prepare, involve any vegetables or protein you want to use and always turn out great! For me it is always about the sauce and the combination of flavors.

I know I can’t be the only one out there that enjoys a wonderful sauce or gravy whenever possible. Am I? Well this sauce will definitely not disappoint!

I usually use chicken breasts for this recipe but have used chicken thighs as well and still loved the result. On a few occasions I can recall using a small beef roast or steak sliced and there still were not any leftovers!

You also have the option of using rice or any noodles you desire or have on hand. I have even used regular pasta and although it felt sort of odd eating an Asian inspired dish with Italian inspired noodles, the taste was definitely not the problem!

My way of thinking was and still is, even though it really doesn’t need to be.

In this recipe I have suggested some vegetables to use but you really can use whatever you need to, the sauce works beautifully with anything and everything.

We come from a time where we were taught not to waste anything, my grandparents drilled that into me growing up and my husband’s grandparents did the same thing to him. If I have a vegetable that needs to get used I use it and you should do the same.

This recipe even works with a big bag of frozen vegetables and can be made in no time at all. I know because I have done it myself. Saute the chicken until cooked, sometimes with onions and sometimes without, depending on my mood!

Next, I add the bag of frozen vegetables with the sauce and stir until vegetables are defrosted and heated through. Serve over rice or noodles. That is it. A delicious dinner in minutes!

Easy Chicken Stir Fry Recipes

When making an easy chicken stir fry recipe you need to be mindful of the chicken. Boneless, skinless chicken thighs with their dark meat will be more forgiving and not dry out as fast during the cooking process.

You might want to try this dish with chicken thighs first, just until you have tried the recipe at least once. That being said, use whichever kind of chicken you prefer or have on hand will work great, just watch your timing as you go.

Try not to overcrowd your pan with chicken, or whatever protein you are using. If you add too much at once your protein will not brown and will tend to steam instead. Prepare in smaller batches if necessary.

Cut your chicken, or chosen protein, into similar bite sized pieces so they all cook at the same rate. The idea is you brown your meat and allow it to finish cooking in the sauce.

You want to do everything you can to make sure your meat doesn’t turn out dry, especially if it is chicken. But then again all meat tastes awful when it is cooked to death and we all have done it at one time or another.

Don’t cook the chicken and veggies together because we want to brown the chicken (color + flavor) which can’t happen with all the veggies in the pan. The chicken will also leave behind yummy brown bits which will give off the chicken flavor. For the juiciest chicken, don’t overcook!

If you decide to use shrimp add it in the last 4 or 5 minutes of cooking, until it is pink and opaque, so it won’t overcook and taste like rubber.

Best Chicken Stir Fry Recipe

In order to create the Best Chicken Stir Fry Recipe you need to cut and chop the same vegetables the same size and they will cook evenly.

Chop vegetables that take longer to cook smaller and the quick cooking vegetables larger so they will all be done at the same time.For example, carrots should be sliced thin so that they cook at the same rate as all of the other vegetables.

Be sure to pat your vegetables dry with a paper towel or towel before adding them to your hot oil or they will steam instead of fry nice and tender crisp. Just the way you want them.

Your goal in the Best Chicken Stir Fry Recipe is to slightly under-cook your vegetables while frying them and allow them to finish cooking once you add your sauce. Our goal is always to avoid ending up with mushy, overcooked vegetables!

Healthy Stir Fry Sauce

It is so important to have a sauce that tastes amazing using whichever protein you want to include and you have come to the right place! Not only is this sauce delicious but it is super healthy too.

Make sure your sauce reaches a simmer after you add it to the stir fry, if only for a moment. You want this Healthy Stir Fry Sauce to get hot enough to finish cooking your meat and vegetables.

All of the nutritional information is below the recipe and will change depending on how much oil you end up using to cook everything. If you want, use low sodium chicken broth and soy sauce to reduce the salt content of the dish. I did not and never do.

Basic Stir Fry Sauce

Pour your basic stir fry sauce around the edge of your wok or skillet and all over the top of your pan. Do not pour all of it right in the middle. You don’t want the cooking surface of your wok or skillet to cool down as little as possible.

This basic stir fry sauce uses shelf stable ingredients or pantry staples so you can make it any time you desire! The chicken stir fry sauce is full of garlic and ginger too that blend perfectly with the hoisin and soy sauce.

You can definitely add a touch of honey or brown sugar if you are looking for a sweeter sauce.

I recommend just tasting some sauce before adding it to your oyster sauce chicken stir fry, remember the taste will be strong this way, or just after you do when your sauce has blended with all of your vegetables and chicken or whichever meat you used.

Chicken Stir Fry Sauce

In my opinion, sauces should always be most important, especially with a stir fry. This is what gives the oyster sauce chicken stir fry it’s flavor and is the reason a dish works or doesn’t.

This healthy stir fry sauce is a flavor you don’t want to miss out on and I can assure you through experience!

Oyster Sauce Chicken Stir Fry

Oyster Sauce Chicken Stir Fry is made with the healthy stir fry sauce adding a subtle, savory umami flavor, which is one of the five basic tastes (along with sweet, salty, sour and bitter).

The Oyster sauce is thick and brown and tastes great with cooked protein and is worth every dollar you spend on it. The cheaper versions will be missing the umami flavor and possibly make your dining experience less pleasant than it could be.

Healthy Chicken Stir Fry

Your wok or skillet needs to be hot enough that your oil is shimmering or if you flick a drop of water in it, the drop of water dances.

Your chicken, or whichever protein you are using, and vegetables need to sizzle and crackle as soon as it comes in contact with your pan and then it’s good to go!

Remove your pan from the heat if your oil starts to smoke and wait a minute or so to allow the oil and pan to cool down a little. Then reduce your temperature somewhat and return your pan to the heat to continue cooking.

Stir fries are extremely good for you, especially this one! Filled with your favorite protein or meat and vegetables, using a small amount of oil and the saturated fat content is extremely low.

This method of cooking creates an environment where your vegetables don’t lose all of their nutrients like when boiled and taste tender crisp as they should!

Healthy Chicken Vegetable Stir Fry

This Easy Healthy Chicken Stir Fry includes sweet peppers, portobello or regular mushrooms, onion and sugar snap peas among other things but I have included a complete list below of every vegetable, including the vegetables in this stir fry, that I have ever used.

This recipe is so versatile that you can easily swap out any vegetable you want or have on hand and the more you include the better. Think about using a variety of colors and textures, or use just use up whatever you need to in your fridge, just like I do!

The best part of this Stir Fry Chicken and Vegetables recipe is that it can be different, every single time you make it. And with the Healthy Stir Fry Sauce, the multitude of tastes are out of this world!

Chicken Stir Fry Recipes

This Oyster Sauce Chicken Stir Fry will become a staple in your home. With it’s delicious healthy stir fry sauce, you’ll find yourself making it all of the time.

A chicken stir fry takes less than half an hour to make and your options are endless. With this delicious sauce, any vegetable, noodle or rice will do.

My son Patrick loves to add broccoli, cauliflower and carrots to his. I’m not quite sure where he came up with the idea but sometimes it’s better to ask why not!

Your options are endless with this delicious sauce, any vegetable or cut of chicken will do.

Spicy Chicken Stir Fry

If you like to add a little, or a lot, of heat to your oyster sauce chicken stir fry, here are a few options you can use. I personally, like to add chili paste and ground cayenne once in a while to spice things up. What would you use?

chili paste

chili sauce like Sambal Oelek

crushed red pepper flakes

tabasco

sriracha

dried red chiles

jalapeno

ground cayenne

Thai bird’s eye peppers

Sichuan peppercorn

Fresno peppers

Stir Fry Chicken and Vegetables

We used to always serve our Stir Fry Chicken and Vegetables over long grain white rice but now we serve it on just about anything except mashed potatoes! 😉 I love the way the rice absorbed all of the flavors from the vegetables and the sauce. Delicious.

Now, we switch between jasmine and brown rice, cauliflower or broccoli rice, quinoa, zucchini noodles or spaghetti squash and so many different varieties of noodles. Everything from thin, curly, Ramen kinds of noodles to thick Udon noodles.

I have to switch between all of them and I can’t decide which I prefer best. I used to use my rice cooker. Now it is so easy to put rice in the microwave and have it ready in minutes.

That being said, it only takes a moment to fill a pot with water and set it to boil. Most varieties of Asian noodles take only a minute or minutes to boil and be totally cooked.

Noodles are too tasty in a stir fry to overlook them, even if they require an extra moment of effort. Really. I hope the next time you make Stir Fry Chicken and Vegetables you choose a noodle as a base for your healthy dinner!

Chicken Stir Fry with Noodles

If you have ever been inside an Asian market walking up and down the noodle aisle with all of the variety can be a bit overwhelming. I am even overwhelmed in the International section of my local supermarket just trying to figure everything out.

If you are following a recipe it is easy to find the exact noodle you need but if you want to experiment you will need a little information.

Your Chicken Stir Fry with Noodles can literally include any noodle you know you like or are interested in trying and I urge you to try as many as possible because you never know.

In most cases, each noodle can be served in a variety of ways, in broth, stir fried, cold or hot and lots more. Always read the directions on your package to be sure of the best way to prepare them.

1. Rice noodles

Rice noodles are flat, have a neutral flavor, white when uncooked, and semi-transparent when cooked. You can find rice noodles in rectangular sheets or cut in long, flat, thin strips.

They are generally made with rice flour and water, have a neutral taste and are perfect for so many dishes including pad thai and stir fries.

They are sold dried and will usually need to be soaked, covered in boiling water before using for about 5 minutes and reboiled or pat dry, depending on your noodle. Some only need to be boiled for a minute.

I usually set rice noodles to soak while I get everything else ready until they are al dente or almost cooked. They can and will finish cooking in your stir fry or whatever dish you are serving them in.

Rice vermicelli is a type of rice noodle that looks like a white spaghetti and is common in Vietnamese dishes.

2. Egg noodles

The two most popular kinds of Chinese wheat noodles are lo mein and chow mein, made from wheat flour and egg, a golden to bright yellow color. Make to check the ingredients to be sure the yellow color is from eggs and not food coloring when purchasing egg noodles.

Lo mein are generally soft and chow mein are firmer and crispier. Both are shaped similar to spaghetti, but thicker, chewier and available fresh at an Asian market or widely available dried.

Both fresh and dried noodles need to be briefly boiled to al dente or almost cooked before using in a variety of noodle dishes and stir fries. These noodles can be stir fried as well until crispy.

3. Glass or Cellophane Noodles

Glass noodles are chewy, springy, thin, threadlike, translucent, neutral tasting, basically like see through spaghetti, made from different starches other than wheat or rice and water. Perfect for stir fries and crispy when deep fried.

Unless deep frying, these noodles need to be soaked before being boiled for a few minutes. Once drained and rinsed with cold water, they need to be tossed in oil to prevent them all from sticking to each other.

They absorb the flavors they are cooked in beautifully and if they are not served in soup you need to heavily salt the cooking water.

4. Soba Noodles

Soba noodles are thin, straight, light to medium brown colored noodles, with a nutty flavor, made from buckwheat flour, wheat flour and water, and are found mainly in Japanese and Korean dishes.

These noodles are most commonly served cold in a salad or in a hot Japanese soup or with a dipping sauce.

These noodles can be found dried in most Asian supermarkets. You do not need to soak these noodles. They boil in minutes and need to be soaked in cold water immediately after to stop the cooking process.

5. Ramen Noodles

Ramen is the most popular of all the Asian noodle varieties and is most commonly wheat based, although can be an egg noodle too.

They are a thinner noodle than chow mein or lo mein, curly, thin, very long, and are pale yellow or off white. These noodles can be purchased dried or fresh.

Instant, mass produced varieties of dried ramen soups are widely available on grocery shelves everywhere and take minutes to boil and prepare.

I urge you to purchase and use dried Ramen noodles that do not include soup packets at least once to see the difference in the noodle. Try adding those Ramen noodles to your prepared broth and they will soften in minutes.

Authentic ramen restaurants will serve fresh version of the noodle or you can purchase fresh Ramen noodles at larger Asian grocery stores. If you ever have the opportunity I urge you to try them fresh at least once.

6. Udon noodles

Udon noodles are a very pale, white, neutral flavored, Japanese and the thickest, fattest, chewiest wheat flour based Asian noodle, commonly found in hot soups and some cold dishes as well.

They can be purchased fresh, frozen but most commonly come in pre-cooked, vacuum sealed, portioned packages. Before using them they need to be boiled for just a few minutes. They’re great because they absorb so much flavor.

7. Somen noodles

Somen noodles are made with wheat flour, are very long and thin, white, smooth, made mainly by machines stretching the dough instead of cutting it. Sold in individual and sometimes colored portions.

They are most commonly served with Japanese dipping sauces or in both hot and cold Korean soups.

You see, so many noodles to choose from for your Chicken Stir Fry with Noodles, and so little time! 😉 If you would like a copy of the list of different kind of Asian noodles please click on the link below.

Ginger Chicken Stir Fry

For those of you that enjoy ginger and are interested in using it in more dishes at home I am going to let you in on a amazing little trick I learned years ago.

Freeze small portions of grated ginger, either a teaspoon or tablespoon, spread out on parchment paper until frozen and then placed in a resealable freezer bag or airtight container for about 3 months.

Then, when you need some ginger you can pull it out of your freezer already grated and add it directly into whatever you are cooking. Such an amazing time saver and fresh ginger is so much better than ground, dried ginger.

Adding ginger to your oyster sauce chicken stir fry not only adds amazing flavor but it has incredible health benefits as well!

helps to fight nausea

can relieve muscle pain over time

appears to reduce swelling as an anti-inflammatory and may help ease symptoms of arthritis

studies appear to show that there is something in ginger that may slow down the growth of some cancers

a recent study suggested ginger may help improve and reduce high blood sugar levels

it may help reduce your bad cholesterol levels

ginger is loaded with antioxidants that may help your body fight off chronic diseases like high blood pressure, heart disease, lung disease

may promote healthy aging

may relieve some symptoms of chronic indigestion

If you are looking for more information on the health benefits of ginger you will find lots to read about it on WebMD.

How to make Easy Healthy Chicken Stir Fry

Prepare noodles, quinoa or rice according to package directions and set aside.

In a small bowl combine hoisin and oyster sauce. Stir and set aside.

In a large skillet heat oil over medium heat. Wait until the oil shimmers or a drop of water flicked in the oil dances.

Add chicken and onions.

Sauté and stir with a wooden spoon until chicken is no longer pink and starting to brown, about 5 minutes.

Add garlic, ginger, peppers, snap peas, carrots and mushrooms.

Stir until vegetables soften and become tender, about 4 or 5 more minutes.

Add hoisin and oyster sauce.

Stir until vegetables and chicken are coated with sauce.

Add any options you want to include.

Taste your stir fry. If needed you can add some sweetness with a little brown sugar or honey. If you prefer a sweet kind of heat add sweet chili sauce.

Sprinkle of sesame seeds, green onions, or crushed red pepper flakes.

Serve and enjoy!

How To Make Ahead, Store, Freeze and Reheat

In the morning, all you have to do is chop up the vegetables and chicken, make the sauce and store them in the fridge until you’re ready to make dinner.

You can store the stir fry in an airtight container for up to 3 days in the refrigerator.

I wouldn’t recommend freezing the entire cooked stir fry as the vegetables will become soggy after freezing. You can, however freeze the chicken, or whatever protein, and the sauce in airtight containers for up to 3 months. Simply remove from freezer when you want to cook.

You can reheat by either using the microwave for about 2 minutes, stirring after 1 minute or you can use a skillet on the stove top. I guess it depends on how hungry you are and how much time you have.

Is Chicken Stir Fry Gluten-Free

It all depends on the sauce that you use. The vegetables and protein, like the chicken I’m using, are gluten-free on their own. You can buy a gluten-free soy sauce or use tamari sauce which is thicker than soy sauce. It’s always best to be safe and check the label.

We also have some other recipes you might be interested in trying. I just love them all, in their own special way! Take a peek below at some of them. You just never know when you will find a keeper!

Welcome!

We are the kitchen divas: Karin and my partner in life Ken.
We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!